Archive for August, 2011

Gluten Free Oven Baked Chicken Wings

Gluten Free Oven Baked Chicken WiingsIt does not matter what season it is:  Winter, Spring, Summer or Fall/Autumn, my kids can have chicken wings with this recipe in mind.

I have shared and served these wings with family, friends and acquaintances and I have received very good reviews.   Okay, okay –  they disappeared from the platter in a matter of  minutes, each and every time.

I would venture to say that  there are a lot of chicken wings aficionado within my immediate community.  And yes, they have been asking for the recipe, be they gluten and egg intolerant/sensitive or not.

As, I am here to please 🙂  never you mind that I enjoy being in the kitchen ( Yes! It is where you will find me most of the time)…here is my version of gluten free, egg free and delicious, all year long you can cook – oven baked chicken wings :

Gluten Free Oven Baked Chicken Wings

What we will need to have:

For the Chicken and Marinade:

4 lbs. chicken wings (about 2 kilos) tips discarded, each wing cut into 2 pieces
at the joint (or buy ready cut up pieces) Yields about 28 pieces
5-6 oz. (approx. 150 grams) plain yogurt ( I use Oikos greek yogurt, plain)
1 cup whole milk
1 tsp. garlic powder or 1 small garlic minced
2 Tbsp. white sugar
1 tsp. onion powder or 1Tbsp. fresh grated white onion
2 tsp. sea salt
1 tsp. freshly ground black pepper

For Basting:
2 Tbsp. melted Butter (Optional, but promotes browning)

For the different sauces: (See Notes, also)

Buffalo style:
1/3 cup hot sauce (cayenne pepper sauce- I use Frank’s Orig. and/or Red Devil
2-4 tbsp. melted butter ( depends on how buttery/spicy you want it)

Simple Honey Mustard:
1/4 cup Yellow Mustard of choice
1/3 cup Honey
1 Tbsp. lemon or orange juice (according to your preference of tangy or sweet)


You may use store bought Bbq sauce or make your own and add your own smokey preference (Mesquite, Hickory,Applewood etc.)

Other things we need:
2 gallon zip lock bag
9x13x2 inch pan that’s fridge safe (glass or ceramic is good)
1 big jelly roll pan lined with foil and then lightly sprayed with oil  (I use a
15x17x1 inch pan and fit all 28 wing pieces perfectly)

What We Need To Do:

  1. Whisk together yogurt, milk, garlic, onion, sugar, salt and pepper.
  2. Place your wing pieces in the 2gallon zip lock bag.
  3. Pour yogurt mixture over chicken pieces.
  4. Carefully squeeze out much of the air and seal.
  5. Lay bag flat in your 9×13 pan and chill in fridge to marinate for at  least 4 hrs. Turn bag over after 2 hrs. So other side of chicken is  equally covered in marinade. Please note that overnight marinating is so  much better.
  6. Once chicken is finished marinating, drain marinade, dry off excess liquid from wings and place/arrange chicken pieces on your baking pan in a single layer. No  piece should be on top of another.
  7. Bake in a preheated 350 degrees Fahrenheit (about 175 Celsius) for 30 minutes.
  8. After 30 minutes,  take pan out, and increase oven temperature to 375 degrees (190 degrees Celsius).
  9. Remove excess liquid from pan with a heat proof basting tool/sucker or use a spoon.
  10. Drizzle melted butter, if using on top on chicken pieces and return to oven.Bake for 20-30 minutes more.
  11. Chicken is done when juices run clear and color is golden to just somewhat dark caramel.
  12. Take chicken out of pan, divide and toss in a heat safe bowl with your sauce or sauces of choice.
  13. Serve with rice or fries,  steamed or grilled veggies, a cucumber yogurt or potato salad and some nice sweet cantaloupe or honeydew melon—Enjoy!


If you have no access to plain yogurt, you may marinate chicken in  “soured milk”.   Soured milk is achieved by mixing 1 1/2 cups whole milk  with 1-2 tbsp. kalamansi or lemon juice (freshly squeezed). Do not forget to add your spices 🙂

You may double or triple the amount of sauce as each recipe provided is  for 1/3 of the wing pieces.  I divided the lot of wings into 3 different  flavors, as some kids/people do not like their chicken too spicy, too  sweet or too smokey.

If you do not have a pan big enough to hold all the chicken pieces you may use 2 pans or cook the chicken in batches.

You may also halve the recipe if its only for 1 or 2 people.  28 pieces  of chicken wings was just enough to feed my family of five for one meal  and I served them with rice, melons and asparagus spears (lightly  steamed).